Corned Beef & Cabbage Paninis

For the Saint Patrick's Day Brunch, we decided to have a Soup & Sandwich option.  We came up with the corned beef & cabbage paninis as a way to put a new twist on a traditional St. Paddy's Day meal.

Ingredients:

Bread- we used italian loaf, sliced pretty thin

Corned Beef- thin sliced from deli

Cooked Cabbage- Cook in water with a little beer, mustard seed, salt & pepper.  Cut into bite size pieces (otherwise sandwich will pull apart when trying to bite through it!)

Dill Mustard Chapagne Sauce (I found at TJ Maxx)

Gouda Cheese

Butter

Directions:

-Butter outsides of bread

-Spread Dill Mustard Sauce on insides of bread

-Stack Corned Beef, Cooked Cabbage & Gouda Cheese on bread

Since we were doing an "Open House" style buffet, we made the sandwiches ahead of time and used toothpicks to hold them together on the platter.  The panini maker was on the side of the buffet, so guests could take their sandwich and heat it themselves (so it was nice & hot when they were ready to eat it).

These went really well with the Potato Cheese Soup!